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Increasing the sustainability while reducing the ecological impact of industries is something we all agree on. Exactly how does that work, and what can busy foodservice operators do to help?
According to Vancouver-based consultant André Larivière, sustainability means making operating choices that meet the needs of the present without compromising the ability of future generations to meet their own needs. He has developed a certificate program for sustainable foodservice professionals and helped many restaurants become environmentally conscious.
Going green is also good for business, says Larivière. The Millennial and Gen Z generations are committed to environmental issues and sustainability, and will support any effort that can make a difference.
The foodservice industry relies on many unsustainable supply systems, products and services, so he suggests setting your sights on one area of your operation that matters to you and your team.
Let’s look at energy consumption. He says full-service restaurants consume more energy per square foot than hospitals, small factories, and other kinds of retail. Did you know that a single deep fryer consumes the same amount of energy as a three-bedroom house per month?
If you’re building from scratch or renovating your current space, switching to Energy Star appliances and building in energy-saving devices from cool companies like Quebec’s EcoAzur will definitely be cost-effective, he says.
Big chains have already discarded the traditional kitchen with its line of gas burners and giant ventilation hoods, switching to induction ranges, combi-ovens, electric fryers and multi-use plug-in appliances that let staff produce more in less space and allow restaurants to reconfigure their kitchen easily if the menu or concept changes.
In the meantime, there are many things even the smallest restaurateur can do to become a better corporate citizen.
“The evidence is clear, and getting clearer every day,” says Larivière. “Given the accelerating pace of the climate crisis and its effects on our communities, everybody and every business needs to make an effort.”
Begin a Sustainability Plan Now
Small changes can add up over time and foodservice operators with minimal effort, no matter the size of their kitchen, can immediately implement better operational choices for the environment. Many of these strategies not only help the environment but also save money, too.
Cut Energy Costs
• Monitor your water usage on utility bills; repair leaks and broken equipment promptly.
• Don’t waste water by letting taps run, e.g. to thaw meat or fish.
• If possible, run the dishwasher when full.
• Install low-flow toilets and urinals and automatic on/off controls for hand sinks.
• Use motion sensors in high-use areas such as storerooms, washrooms and loading areas.
• Install LED lights and energy-efficient windows.
• Track, measure and share positive results with your team.
For a more in depth look into this topic, check out our how to reduce energy use in foodservice article.
Create a “Zero Waste” Menu
Even the world’s leading macro-economists recommend a farm-to-table approach to keep real food accessible and affordable for future generations. Sustainability usually means using fresh, local ingredients as opposed to products that are out-of-season, frozen, or shipped in from other countries.
• Create farm-fresh dishes and use all parts of the ingredient in the main course or side-dishes.
• Buy certified organic or sustainable meats, dairy and produce, and seafood from programs such as OceanWise or MSC.
• Reduce the amount of animal-based products on your menu and consider vegetarian and vegan options.
• Buy seasonal produce from local farmers.
• Practice nose-to-tail cooking by preparing different parts of an animal so nothing goes to waste.
• Use everything: often-discarded parts of fruits and vegetables contain vital nutrients and fibre but lack in texture or taste, e.g. use broccoli stems in broccoli cheddar soup or coleslaw.
• Buy “imperfect” looking produce if it doesn’t impact the outcome of the dish.
• Order and store food as needed as opposed to overstocking.
• Ask suppliers to cut down on packaging and buy local where possible.
• Buy Fair Trade coffee and tea and regional wine and beer.
• Serve water only on demand, and replace bottled water with sparkling.
• Replace single-serve condiments with bulk.
• Before composting, consider donating or processing surplus food .
Larivière warns not to engage in ‘greenwashing,’ such as listing local farms on your menu because you bought some product from them once but do not consistently purchase local produce. “Today’s consumers are smarter and better informed,” he says, “and those who really care will ‘out’ you on social media.”
Remember the 3 R’s: Reduce, Reuse, Recycle
- Research the rules in your area for recycling and composting.
- Make sure the appropriate recycling and waste bins are clearly labelled and conveniently located for staff and customer use.
- Eliminate packaging where possible, and recycle when you can’t.
- Replace single-use plastics with recyclable or compostable items accepted in your community.
- Use recycled paper for signs and menus or provide a contact-less menu: a QR code menu on the table has been popular during COVID. Move your marketing online.
- Stock plastic-free bags, straws, utensils, condiment ramekins and take-out containers.
“Whichever actions you decide to take, it’s crucial that everyone on the operations and management team know how to implement and support sustainable measures,” Larivière says. “Why? Because, whether they care deeply about sustainability or not, they need to understand how to make it work in their daily tasks.”
Written by Cynthia David